Yuzu Mignonette
• ½ cup (120 ml / 70 g) minced shallots
• ½ cup (120 ml / 120 g) rice wine vinegar
• ¼ cup (60 ml / 60 g) yuzu juice
• 1/8 tsp kosher salt (0.75 g)
• Zest of two yuzu lemons (about 2 g)
• ½ inch grated ginger (about 5 g)
• Few cracks of black pepper
Directions
Mince shallots by hand or in a food processor. Add remaining ingredients and stir to combine. Store in a glass or deli container. Best if it can sit 1–2 days before use to allow flavors to meld.
Strawberry Champagne Mignonette
- ½ cup (120 ml / 70 g) minced shallots
- ½ cup (120 ml / 120 g) champagne vinegar (for classic oyster mignonette)
- 2 tbsp (30 ml / 30 g) red wine vinegar
- ¼ cup (40 g) finely minced fresh strawberries (for strawberry mignonette)
- 1/8 tsp kosher salt (0.75 g)
- Zest of 1 lemon (about 1 g)
- A few cracks of white pepper
Directions
Mince shallots and strawberries very finely by hand. In a bowl, combine champagne vinegar, red wine vinegar, salt, lemon zest, and white pepper. Fold in the minced shallots and strawberries. Stir to combine. Store in a glass jar or deli container. Best if it sits 1–2 days before serving so the color deepens and flavors bloom.
Ají Criollo Mignonette (Ecuadorian)
- 1 cup packed cilantro leaves
- 1–2 green chiles (serrano)
- 2 cloves garlic
- 1/4 cup lime juice (cilantro-lime base)
- 2 tablespoons white vinegar
- 1/4 cup water (adjust thinner)
- 1 teaspoon salt
- 1/2 teaspoon sugar (balances the lime)
- 2 green onions, finely minced (white + light green only; fold in, do not blend)
Directions
Blend the cilantro, chiles, garlic, lime juice, vinegar, water, salt, and sugar until you have a loose, bright, pourable purée rather than a thick dip, then taste and adjust with extra lime for brightness, a splash more water for looseness, or more chile for heat. Once the texture and seasoning feel right, fold in the finely minced green onions and chill the sauce for at least 30 minutes so the flavors can settle and the heat mellows into the herbs.
